Buddha bowls are a great healthy lunch option as they’re jam-packed with vegetables and the base is brown rice. We love how versatile this dish is in that you can choose the vegetables you like most. The star of this meal is definitely avocado, so if you love avocado you’re in luck! Here’s how to make your buddha bowl.
Ingredients:
Rice and Veggies:
- 1 1/4 cups short-grain brown rice or long-grain brown rice, rinsed
- 1 1/2 cups frozen shelled edamame
- 1 1/2 cups trimmed and roughly chopped snap peas, snow peas, or thinly sliced broccoli florets
- 1 to 2 tablespoons reduced-sodium tamari or soy sauce
- 4 cups chopped red cabbage, spinach, romaine lettuce, or kale (ribs removed)
- 2 ripe avocados, halved, pitted and thinly sliced into long strips
Essential Garnishes:
- 1 small cucumber, thinly sliced
- carrot ginger dressing
- thinly sliced green onion (about 1/2 a bunch)
- lime wedges
- toasted sesame oil
- sesame seeds
- flaky sea salt
Instructions:
- Bring a large pot of water to a boil. Once the water is boiling, add the rice and continue boiling for 25 minutes. Add the edamame and cook for 3 more minutes. Add the snap peas and cook for 2 more minutes.
- Drain and return the rice and veggies to the pot. Season with 1 to 2 tablespoons of tamari or soy sauce and stir to combine.
- Divide the rice/veggie mixture and raw veggies into 4 bowls. Arrange the cucumber slices along the edges of the bowl. Drizzle lightly with carrot ginger dressing and top with sliced green onion. Place lime wedge or 2 in each bowl.
- When you’re ready to serve, divide the avocado into the bowl. Lightly drizzle sesame oil over the avocado and a sprinkle of sesame seeds and flaky sea salt.
